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Moroccan Couscous with Roast Vegetables

Moroccan Couscous with Roast Vegetables: Flavor-Filled Delight

Discover the deliciousness of Moroccan Couscous with Roast Vegetables, a wholesome dish perfect for any dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 10 cookies
Course: Dinner
Cuisine: Moroccan
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookies
  • 2 cups Oats Use gluten-free oats for gluten-free option.
  • 1 medium Ripe Banana The riper, the better.
  • 1/3 cup Cocoa Powder Can substitute with carob powder.
  • 1 cup Dark Chocolate Chips Use dairy-free for vegan option.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Fork
  • Tablespoon

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the ripe banana in a mixing bowl until smooth.
  3. Add oats and cocoa powder to the mashed banana and mix until fully incorporated.
  4. Gently fold in the dark chocolate chips until evenly distributed.
  5. Scoop the mixture onto the baking sheet, spacing them 2 inches apart.
  6. Bake for 10-12 minutes, watching for the edges to set while the centers remain soft.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 110kcalCarbohydrates: 20gProtein: 2gFat: 4.5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 5mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature. Freeze for longer storage.

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